Not Your Average Brussels Sprouts Food
SAUTéED BRUSSELS SPROUTS
Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
- Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
- Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 4) without toppings, Calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 3 g
HOW TO COOK BRUSSELS SPROUTS
Serve the perfect side of sprouts at Christmas with our classic recipe. Plus, read our tips on buying, cooking and freezing this gorgeous green veg, along with alternative recipe suggestions.
Provided by Lulu Grimes
Categories Side dish
Time 15m
Number Of Ingredients 2
Steps:
- Tip the sprouts into a pan and add a couple of cm water and a pinch of salt - a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
- Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
- Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.
Nutrition Facts : Calories 47 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
NOT YOUR AVERAGE BRUSSELS SPROUTS
Make and share this Not Your Average Brussels Sprouts recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon in large skillet.
- Add remaining ingredients.
- Cook and stir for 15-20 minutes or until tender.
Nutrition Facts : Calories 127.7, Fat 6.2, SaturatedFat 1.4, Cholesterol 4.1, Sodium 452.5, Carbohydrate 15.9, Fiber 5.2, Sugar 5.4, Protein 5.2
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TOP 10 BRUSSELS SPROUTS RECIPES | BBC GOOD FOOD
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Estimated Reading Time 4 mins
- Cheesy sprout fondue. Having a casual Christmas party, or people over on Boxing Day? Turn your leftover cheese and sprouts into the ultimate, decadent sharing dish – a cheese fondue.
- Charred sprouts with Marmite butter. For some, this may sound like a nightmare combination, but bear with us, because the umami, slightly salty flavour of the Marmite in a rich buttery sauce is a winner.
- Charred Brussels, beetroot & bulghar salad. Treat those Christmas leftovers with the respect they deserve and whip up this fresh and vibrant Brussels and blue cheese salad that counts as two of your five-a-day.
- Brussels sprouts pad Thai. Another idea for Christmas leftovers is this clever Boxing Day pad Thai. This nutty vegan main has an irresistible soy and tamarind sauce, with a squeeze of lime for extra zing.
- Buttered sprouts with chestnuts & bacon. If you like to keep things traditional, this is the recipe for you – and the classic combination of chestnuts and sprouts counts as two of your five-a-day.
- Burnt sprouts with pomegranate & sesame. For something a little more adventuous, add juicy, sweet pomegranate seeds to pan-fried sprouts and finish with sesame seeds and pomegranate molasses.
- Roasted sprout gratin with bacon & cheese sauce. Nothing says indulgence quite like a cheesy gratin, and this sprout version will not disappoint. A great dish for self-confessed sprout-haters, this ultra-rich bake topped with crispy bacon is full of texture as well as richly satisfying flavour.
- Sweet potato & sprout hash with poached eggs. For a filling Boxing Day brunch, use up leftover sprouts and make our surprisingly low-fat, low-calorie, no-fuss hash.
- Sprout remoulade. Liven up your leftovers and make this simple buffet saviour. Whip up a mixture of mayo, lemon, mustard and crème fraîche and serve with roast veg, cold meats and side dishes.
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